Lots of cooking, lots of fun.

I cook a lot, but I try recipes that give me more time to play with my son than spend in the kitchen. This weekend the weather was great and we wanted to be outdoors. I cooked while he took his nap and then spent the rest of the day playing with trucks outdoors.

Split Pea soup with Ham Hocks
1 lb split peas
couple TBS extra virgin olive oil
6 carrots, medium chop
2 cloves of garlic, minced
1 medium onion, medium dice
2 celery stalks, medium dice
1 ham hock
1, 32 oz carton Pacific chicken broth, plus 2 cups water
pepper
couple shakes of cumin

Place the oil, onions, celery and carrots in medium pot on medium high heat. let sweat about 8-10 minutes. Add garlic and ham hock (omit if vegetarian). Once vegetables are softened and onion translucent place split peas in pot. Stir and add stock, water and seasonings. Let come to a boil and then reduce to simmer. Cook until peas are tender. May have to add additional cooking liquid (your preference) depending on how thick you like the soup.

Butternut squash soup
2 pre cut packages peeled and cubed butternut squash
1 small onion, small dice
2 cloves garlic, minced
3 TBS extra virgin olive oil
Salt & pepper
cumin
cayenne pepper
2 cartons Pacific chicken stock

Set Oven to 375 degrees. Place squash in single layer on sheet pan. Drizzle the olive oil and sprinkle with salt and pepper. I add one small shake of cayenne pepper. Leave in oven for about 30 minutes.
In medium pot on medium high heat, place rest of oil in pan. Add onions and garlic and let sweat. Add stock and simmer. Place butternut squash in pot and continue to simmer until squash is mushy. Add a few shakes of the cumin, season with salt and pepper. Puree the soup.  I used to add a tbs of butter at the end with a 1/4 cup of milk. My family hasn't noticed that this is omitted.